Autumn Spice Cake with Cream Cheese Frosting
User Reviews
5
Autumn Spice Cake with Cream Cheese Frosting
Description
The Autumn Spice Cake combines all-purpose flour with a mixture of autumnal spices—cinnamon, nutmeg, ginger, allspice, and cloves—yielding a fragrant, warmly spiced base. Light brown sugar and unsweetened applesauce contribute moisture and sweetness, while eggs and vanilla provide structure and aroma. Buttermilk enriches the batter, resulting in a tender crumb.
After mixing, the batter is divided between two prepared 9-inch round pans and baked to a moist finish, tested by a clean toothpick. The cake layers are cooled before applying a cream cheese frosting made with softened cream cheese, unsalted butter, powdered sugar, and vanilla extract, creating a smooth balance of sweetness and tang.
This cake is ideal for autumn and holiday occasions, and its spice blend makes it richly flavorful without being overpowering. The optional pecans add texture and a nutty complement. Serving it chilled or at room temperature allows the frosting to hold its shape and flavor.
To adjust the spice level, modify the amounts to taste. If buttermilk is unavailable, it can be made with milk and lemon juice or vinegar. Freezing the frosting briefly and mixing improves its consistency, making it easier to spread. Store the cake refrigerated in an airtight container and bring it to room temperature before serving for the best texture.
Ingredients
- 2 1/4 cups (318g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp cloves ground
- 1 3/4 cups (370g) light brown sugar packed
- 3/4 cup (175ml) vegetable oil
- 3/4 cup (185g) applesauce unsweetened
- 4 egg large
- 2 tsp vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup pecans optional, chopped
Cream Cheese Frosting
- 12 oz cream cheese nearly at room temperature
- 1/2 cup (4 oz) unsalted butter nearly at room temperature
- 3 1/2 cups (440g) powdered sugar 440g
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
- Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
- In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
- Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
- Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
- Mix in eggs and vanilla.
- Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
- Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
- Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
- Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
- For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
- Mix in powdered sugar and vanilla and mix until well blended***.
Notes
- Adjust spice amounts to suit your preference; this recipe offers moderate spice intensity.
- If you lack buttermilk, make a substitute by mixing 1 Tbsp lemon juice or vinegar with milk and letting it rest five minutes.
- For a stiffer frosting, freeze in short intervals while mixing to improve consistency.
- Store the frosted cake in an airtight container in the fridge and let it warm to room temperature before serving.
User Reviews
Overall Rating
5
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